Zucchini Chocolate Chip Bread
This Zucchini Chocolate Chip Bread is one of the best ways to utilize summer zucchini! It’s tender and hearty with the goodness of whole grains, no refined sugar or dairy and it’s studded with dark chocolate chips!

As much as I love using zucchini in savory recipes like my baked zucchini chips or zucchini fritters, typically I end up baking a batch of chocolate zucchini muffins and call it a day. 🙂
Chocolate and zucchini were meant to be together, which is why my healthy zucchini muffins include chocolate chips, and my chocolate zucchini bread has a double dose of chocolate to take it over the top.
This Zucchini Chocolate Chip Bread has a delicious twist that sets it apart from my other recipes.
It includes whole wheat white flour and rolled oats for a nice hearty texture, and the addition of coconut and dark chocolate chips really make it shine.
Table of contents
Why you’ll love this recipe:
- This chocolate chip zucchini bread recipe is wholesome, delicious and packed with 2 cups of grated zucchini.
- It’s a healthier option with no refined sugar or dairy, and it includes whole wheat white flour and rolled oats.
- It’s makes an easy meal prep breakfast, snack or treat.
- It keeps for up to 5 days and is freezer friendly.
Recipe ingredients
This zucchini chocolate chip bread recipe is a healthier option because it includes whole wheat white flour and rolled oats for added fiber and nutrition.
There’s no refined sugar, oil or dairy as well, but it’s so delicious you’d never know it’s healthier. 🙂
Ingredient notes
- Whole wheat white flour. This adds fiber and nutrition without making the bread dense. It may be substituted with all purpose flour, whole wheat flour, or a combination of half whole wheat and half all purpose.
- Rolled oats. The rolled oats add texture and heartiness, as well as nutrition.
- Zucchini. The zucchini adds virtually no flavor to this bread, but its purpose is to lend moisture for a nice, tender loaf.
- Coconut sugar. This sweetener is unrefined and has a mild sweetness. It may be substituted with the same amount of granulated sugar, brown sugar, or maple sugar if you prefer.
- Coconut oil. Sub with your favorite oil.
- Coconut. The coconut adds flavor and texture. I prefer unsweetened grated coconut, but you can use your favorite variety or omit altogether.
- Chocolate chips. Use your favorite dairy or non-dairy chocolate chips.
How to make chocolate chip zucchini bread
This recipe comes together in about 15 minutes and it’s very easy to make.
Pro tip: Grate the zucchini up to 2 days in advance to make prep go even faster!
See the recipe card below for full instructions.
- Whisk the dry ingredients in a medium bowl until incorporated.
- Whisk the coconut sugar, oil and eggs in a large bowl until frothy.
- Add the zucchini, coconut and chocolate chips to the wet ingredient and stir gently until combined.
- Add the dry ingredients to the wet ingredients, stirring just until incorporated.
- Pour the batter into a greased loaf pan and spread evenly.
- Bake at 350 degrees for 50-55 minutes or until a toothpick inserted into the center comes out clean.
FAQs
Zucchini adds moisture to baked goods just the way bananas and pumpkin do. It has a mild flavor so it pairs well with a multitude of ingredients, and it adds a boost of nutrition as well.
The zucchini peel has a very soft texture, so there’s no need to peel it before grating it for this healthy zucchini bread.
Zucchini chocolate chip bread is done when the top is puffed and set, and a toothpick inserted into the center comes out clean.
This zucchini oatmeal bread may be wrapped tightly in foil, then stored in a zip top bag and frozen for up to 3 months. To defrost, place in the refrigerator overnight.
Recipe Notes:
- Pro tip: Grate the zucchini up to 2 days in advance to make prep go even more quickly.
- Whole wheat white flour results in a lighter texture than whole wheat flour. It may be substituted with whole wheat flour or all purpose flour.
- The coconut may be omitted if you don’t have any on hand.
- This zucchini oatmeal bread will keep for up to 3 days at room temperature or up to 1 week in the refrigerator in an air tight container. It may also be frozen for up to 3 months.
More quick bread recipes you’ll love:
- Banana nut bread
- Gluten-free banana bread
- Gluten-free pumpkin bread
- Healthy blueberry banana bread
- Healthy pumpkin bread
- Raspberry bread by The Big Man’s World
Did you try this recipe? If so, be sure to leave a review below and tag me @flavorthemoments on Facebook and Instagram
Zucchini Chocolate Chip Bread
Ingredients
- 1 cup old fashioned rolled oats do not use quick oats
- 1 cup whole wheat white flour may be substituted with all purpose flour*
- 1 teaspoon ground cinnamon optional
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt
- 3/4 cup coconut sugar may be substituted with granulated or brown sugar
- 1/3 cup coconut oil melted and cooled slightly; sub with your favorite oil
- 2 large eggs
- 2 cups grated zucchini 1 lb. or about 2 medium zucchini
- 1/2 cup unsweetened shredded coconut may be omitted
- 1/2 cup dark chocolate chips sub with your favorite dairy or non-dairy chocolate chips
Instructions
- Preheat the oven to 350 degrees. Spray a standard size loaf pan with cooking spray and set aside.
- Whisk together the oats, flour, baking powder, baking soda, cinnamon, and salt in a medium bowl and set aside.1 cup old fashioned rolled oats, 1 cup whole wheat white flour, 1 teaspoon ground cinnamon, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon sea salt
- In a large bowl, whisk the sugar, eggs and coconut oil vigorously, until frothy, about 1 minute. Add the zucchini, coconut, and chocolate chips and stir until combined.3/4 cup coconut sugar, 1/3 cup coconut oil, 2 large eggs, 2 cups grated zucchini, 1/2 cup unsweetened shredded coconut, 1/2 cup dark chocolate chips
- Add the dry ingredients to the wet ingredients and stir just until incorporated.
- Pour the batter into the prepared pan and spread evenly. Bake on the middle rack of the oven for 50-55 minutes, or until a toothpick inserted into the center comes out clean. Cool completely before slicing and enjoy!
Video
Notes
-
- Pro tip: Grate the zucchini up to 2 days in advance to make prep go even more quickly.
- Whole wheat white flour results in a lighter texture than whole wheat flour. It may be substituted with whole wheat flour or all purpose flour.
- The coconut may be omitted if you don’t have any on hand.
- This zucchini oatmeal bread will keep for up to 3 days at room temperature or up to 1 week in the refrigerator in an air tight container. It may also be frozen for up to 3 months.
Nutrition
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
**This recipe was originally posted in August 2014. Step by step photos and a video have been added, and the text has been modified to include more recipe information.
62 Comments on “Zucchini Chocolate Chip Bread”
Fantastic. Even I old make them and I’m a bad cook
I’m so glad the recipe worked out for you! 🙂
This recipe sounds delicious & the pics are
making mg mouthy water! Can’t wait to make this bread soon!
Thank you Yvette and I hope you enjoy it!
oh yum.
Just made a loaf. I am sure I could eat the entire thing just now
I’m glad you like it Jenn! It does go down easily. 😘
Hi, I read through your recipe and notes & just want to make sure you don’t have the squeeze the excess liquid out of the zucchini once it’s grated? (So many recipes require that extra step). Thank you for your help!
Hi Jerilyn! Nope…no need to squeeze out the excess liquid in this recipe. I hope you enjoy the bread!
Thank you; how great that the zucchini doesn’t need to be squeezed dry. Now I know how to proceed!
I despise squeezing the liquid from zucchini! haha. Enjoy!
Just wanted to let you know I made this recipe & it came out great. I used spelt flour to replace the white ww flour because that’s all I had on hand & the bread is easy & delicious. I’m sure it will be on repeat here! Thanks also for creating this so the zucchini doesn’t need to be squeezed dry! Such a time saver! 🙂
I truly appreciate you taking the time to leave your feedback Jerilyn! I’m so glad to hear that it worked well with spelt flour — I have some on hand and will have to try that next time. I’m glad you enjoyed the bread! 🙂
Loved this, will make it again!! I added walnuts on top and a light icing, great ingredients in this recipe, there is something about oatmeal, chocolate chips and coconut though!!
I’m glad you loved the bread, and thank you for your feedback! The walnuts and icing sound like a nice variation too! 🙂
I doubled the recipe and made 2 loaves and 6 muffins. I ate 2 muffins while they were still HOT. Very good!! I used all whole wheat, scant, honey granules, Smart Balance oil,and unsweetened coconut. They were not real sweet but perfect for a snack or breakfast. After all they have oatmeal in them. Hehe!! The love s are still cooling in the pan but they look very good. This is the first recipe I have made with oatmeal. I have made choice. coconut zucchini bread before. This is a keeper!!
I’m so happy you like the recipe, Charlotte! I really appreciate your taking the time to give me feedback here, and for listing your substitutions. Thank you! 🙂
Looooved this recipe! Lots of zucchini breads are way too cinnamon-y for me, and I thought the balance of coconut/chocolate/cinnamon flavor in yours was perfect. Thanks for sharing!
I’m so glad to hear that you enjoyed the bread, Catie! I really appreciate the feedback — thank you! 🙂
Dear Marcie, I love everything about this! So delicious and loaded with everything I love. Save a slice of me too…You bring the cake, I’ll bring the coffee! xo, Catherine
Thank you, Catherine, and that sounds like a deal! 🙂
This bread looks amazing Marcie! Zucchini bread is one of my summer favorites!
Thanks, Christin — it’s one of my favorites, too! 🙂
This looks incredible!! So moist, so good! 🙂 I wish I had a huge slice of this right now!
Thank you, Jocelyn! I wish I had another slice right now myself. 🙂
I love all the flavors you have going on in here – especially the coconut – we didn’t grow any zucchini this year but I know I can get some at the farmer’s market or probably a friend wanting to give some away 🙂
I’m totally in love with this zucchini bread! I mean with oatmeal and chocolate chips? Yes, please! Sign me up for a giant slice!
I would LOVE a gluten-free version of this! I may have to work on that… 🙂
This bread is very hearty, and perfect for breakfast or a snack. 🙂 Thank you Juliana, and have a wonderful week!
This is the perfect thing for you to do with your zucchini, Lindsey! The coconut oil smells so good it tricks me into thinking there’s even more coconut in this bread — funny how the nose can fool ya! haha Hope you’re having a great day!